
Crew gratuity is one of the most common questions MY OCEAN receives from charter clients. The short answer is 10 to 20 percent of the charter fee, given in cash to the captain at the end of the trip. The longer answer depends on where you are chartering, how long the trip is, and how the crew performed.

Industry standard across the Mediterranean and Caribbean is 10 to 20 percent of the base charter fee (not including APA). For a 100,000 euro weekly charter, that means 10,000 to 20,000 euros in gratuity. This is split among the entire crew by the captain.
In the Mediterranean, 10 to 15 percent is standard. Fifteen percent signals you were very happy. Twenty percent is reserved for truly outstanding service. In the Caribbean, 15 to 20 percent is the norm. American clients tend to tip at the higher end. European clients tend to tip at the lower end. Neither is wrong.
Gratuity is given on the last evening or morning of the charter, before you disembark. Hand it to the captain in a sealed envelope. The captain distributes it to the crew according to their internal structure. Do not tip individual crew members separately unless you want to give a personal gift on top of the main gratuity.
Cash in the local currency is preferred. Euros in the Mediterranean, US dollars in the Caribbean. Some yachts accept bank transfers, but cash is standard. Your broker can advise on the exact amount and currency before the trip.
For day charters (4 to 8 hours), a gratuity of 10 to 15 percent of the day rate is appropriate. For a 5,000 euro day charter, that means 500 to 750 euros.
If something went wrong during the charter, speak to your broker first. A good broker will intervene with the management company. Reducing the tip is an option, but it should be a last resort. The crew work long hours in a demanding environment, and most issues are resolvable during the trip if raised early.
MY OCEAN handles all of this for you. We brief every client on gratuity norms, currency, and timing before the trip. Plan your charter or read our full cost breakdown.
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